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Chocolate Heart Lava Cakes [Vegan, Gluten-Free]

Chocolate Heart Lava Cakes [Vegan, Gluten-Free]

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These chocolate heart lava cakes are the perfect way to say "thank you" to friends or "I love you" to someone special. They have a delicious, chocolatey outside that is filled with a molten chocolate center. These decadent treats will impress anybody you serve them to.

Chocolate Heart Lava Cakes [Vegan, Gluten-Free]

Ingredients

For the Dry Ingredients

For the Rest:

3/4 cup of strawberry purée (take 1 cup of trimmed strawberries and blend with a splash of water)

3/4 cup of coconut milk

1/2 cup of sugar

2/3 cup of melted vegan chocolate chips

3 tablespoons of coconut oil

1 tablespoon of aquafaba (liquid from can of chickpeas)

1 teaspoon of vanilla extract

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Preparation

Preheat oven to 400°F.

Brush a thin layer of coconut oil into each cupcake mold.

Mix the dry ingredients together.

Place all of the wet ingredients in a high-speed blender and blend them until they're fully combined.

Pour this wet mixture into the dry mixture and stir until it's completely mixed.

Pour the batter into 6 cupcake molds, filling them 3/4 of the way full. Then place 6 chocolate chips in the middle of each filled mold, press them in, and pour more batter on to fill the mold completely.

Bake for 15 minutes.

Remove the cupcakes from the oven and allow them to cool for 5 minutes before gently removing them from the molds.

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About The Author

I'm Kimmy, a holistic nutritionist and author of Rock My Vegan Socks. I'm on the path to healthy living and loving myself and I want to share my passion for kale and chocolate with you! I focus on allergy-friendly recipes and you will find some appetizing healthy eats as well as some delicious indulgences here.

Comments

Made these last night for Valentine\’s day. So delicious!! My first foray into using aquafaba & the results were great! I will be exploring that ingredient further.I have Celiac\’s but no issue with dairy, so I added a dollop of marscapone cheese to the top and we all just loved it! Thanks for the recipe!